Process for producing fermented fish food

ABSTRACT

Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to  Lactobacillus sake  and preferably  Lactobacillus sake  D-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10° C., followed by smoking and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided.

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The present invention relates to a method for producing aprocessed seafood product using fish and shellfish as start materials,and to a processed seafood product produced by the method. Moreparticularly, the present invention relates to a method for producing aprocessed seafood product using a lactic acid bacteria, and to aprocessed seafood product produced by the method.

[0003] 2. Description of the Related Art

[0004] Hitherto, when producing ham and sausage from animal meat andfish meat, the meat has been preserved in salt for a substantial longtime with a solution containing salt, potassium nitrate, etc. in orderto prevent microorganism contamination. In the case of matured ham, forexample, a period of one month to a half year has been required forpreservation in salt and maturing. Therefore, salt contained in a finalproduct has been considerably high.

[0005] Fermented seafood obtained based on the action of microorganismsupon fish and shellfish has been known from old times as represented byfunazushi (fermented sushi with carp meat) and izushi (fermented sushi),and has still now popularity among people as a local traditionalspecialty. Such traditional food has been produced as a result of theaction of microorganisms, e.g., a lactic acid bacteria, underenvironments provided using tubs, warehouses, etc., and has not beenpositively subjected to the action of selected microorganisms. On theother hand, several efforts have been recently made to positively actmicroorganisms upon food materials and to utilize the resulting effect.For example, Lactobacillus plantrum and Lactobacillus casei are used forsurimi (fish paste) of fish and shellfish (Japanese Patent Laid-Open No.3-280862). As another example, a lactic acid bacteria starter is usedfor surimi of salmon and scallop adductor muscle (Japanese PatentLaid-Open No. 7-16079 and No. 8-116928). Those examples are primarilyintended to improve quality of surimi, i.e., to obtain physicalproperties excellent in both gel strength and resilience. Also, thoseexamples are intended to utilize a lactic acid bacteria as a means forproducing conventional gelation food such as kamaboko.

SUMMARY OF THE INVENTION

[0006] In view of the state of the art that a period of one month to ahalf year has been required to produce conventional matured ham andsausage of animal meat, it is an object of the present invention toprovide novel fermented fish-meat food, which uses fish meat as startmaterials, has specific taste and flavor imparted upon fermentation withlactic acid bacteria, and has a texture similar to that of animal meat.

[0007] To achieve the above object, according to one aspect, the presentinvention resides in a method for producing a processed seafood product,wherein a lactic acid bacteria fermenting at temperature not higher than10° C. and having salt tolerance and an antibacterial property is usedin the step of fermenting fish and shellfish with lactic acid bacteria.

[0008] Preferably, the lactic acid bacteria fermenting at temperaturenot higher than 10° C. and having salt tolerance and an antibacterialproperty is a lactic acid bacteria belonging to one genus selected froma group consisting of Leuconostoc genus, Lactobacillus genus,Lactococcus genus, and Pediococcus genus. Thus, the present inventionresides in a method for producing a processed seafood product, whereinas the lactic acid bacteria fermenting at temperature not higher than10° C. and having salt tolerance and an antibacterial property, a lacticacid bacteria belonging to one genus selected from a group consisting ofLeuconostoc genus, Lactobacillus genus, Lactococcus genus, andPediococcus genus is used in the step of fermenting fish and shellfishwith lactic acid bacteria.

[0009] Preferably, the lactic acid bacteria belonging to theLactobacillus genus is a lactic acid bacteria belonging to Lactobacillussake. Thus, the present invention resides in a method for producing aprocessed seafood product, wherein as the lactic acid bacteriafermenting at temperature not higher than 10° C. and having salttolerance and an antibacterial property, a lactic acid bacteriabelonging to Lactobacillus sake is used in the step of fermenting fishand shellfish with lactic acid bacteria.

[0010] Preferably, the lactic acid bacteria belonging to Lactobacillussake is Lactobacillus sake D-1001 (No. 11708 deposition to InternationalPatent Organism Depositary). Thus, the present invention resides in amethod for producing a processed seafood product, wherein as the lacticacid bacteria fermenting at temperature not higher than 10° C. andhaving salt tolerance and an antibacterial property, Lactobacillus sakeD-1001 (No. 11708 deposition to International Patent OrganismDepositary) is used in the step of fermenting fish and shellfish withlactic acid bacteria.

[0011] Further, in the method for producing a processed seafood productas defined above, the present invention is featured in comprising thesteps of fermenting fish and shellfish at temperature not higher than10° C., followed by smoking and drying the fermented fish and shellfish.Thus, the present invention resides in a method for producing aprocessed seafood product, the method comprising the process offermentation of fish and/or shellfish with a lactic acid bacteriafermenting at temperature not higher than 10° C. and having salttolerance and an antibacterial property, and the process of smoking anddrying the fermented fish and shellfish, the lactic acid bacteria isbelonging to one genus selected from a group consisting of Leuconostocgenus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus,the lactic acid bacteria being preferably a lactic acid bacteriabelonging to Lactobacillus sake and more preferably Lactobacillus sakeD-1001 (No. 11708 deposition to International Patent OrganismDepositary).

[0012] Further, in the method for producing a processed seafood productas defined above, the present invention is featured in furthercomprising the process of treatment fish and/or shellfish with saltbefore, simultaneously, or after the fermentation. Thus, the presentinvention resides in a method for producing a processed seafood productcomprising the process of treatment fish and/or shellfish with saltbefore, simultaneously, or after the fermentation, the process offermentation of fish and/or shellfish at temperature not higher than 10°C. using a lactic acid bacteria which has an activity at not higher than10° C., salt tolerance and an antibacterial property, and preferably theprocess of smoking and drying the fermented fish and shellfish, thelactic acid bacteria belonging to one genus selected from a groupconsisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus,and Pediococcus genus, the lactic acid bacteria being preferably alactic acid bacteria belonging to Lactobacillus sake and more preferablyLactobacillus sake D-1001 (No. 11708 deposition to International PatentOrganism Depositary).

[0013] Further, in the method for producing a processed seafood productas defined above, the present invention is featured in furthercomprising the process of the cooking process of the fermented fishand/or shellfish. Thus, the present invention resides in a method forproducing a processed seafood product, comprising the steps offermenting fish and shellfish at temperature not higher than 10° C.using a lactic acid bacteria fermenting at temperature not higher than10° C. and having salt tolerance and an antibacterial property, theprocess of the cooking process of the fermented fish and/or shellfish,and preferably the process of treatment fish and/or shellfish with saltbefore, simultaneously, or after the fermentation, followed by smokingand drying the fermented fish and shellfish, the lactic acid bacteria isbelonging to one genus selected from a group consisting of Leuconostocgenus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus,the lactic acid bacteria being preferably a lactic acid bacteriabelonging to Lactobacillus sake and more preferably Lactobacillus sakeD-1001 (No. 11708 deposition to International Patent OrganismDepositary).

[0014] Further, in the method for producing a processed seafood productas defined above, the present invention is featured in using fish meatand/or shellfish meat or minced thereof as a raw material. Thus, thepresent invention resides in a method for producing a processed seafoodproduct, the method comprising the steps of fermenting fish and/orshellfish meat or minced thereof at temperature not higher than 10° C.using a lactic acid bacteria fermenting at temperature not higher than10° C. and having salt tolerance and an antibacterial property,preferably followed by the cooking the fermented fish and/or shellfishmeat, and smoking and drying the fermented fish and shellfish meat, thelactic acid bacteria is belonging to one genus selected from a groupconsisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus,and Pediococcus genus, the lactic acid bacteria being preferably alactic acid bacteria belonging to Lactobacillus sake and more preferablyLactobacillus sake D-1001 (No. 11708 deposition to International PatentOrganism Depositary).

[0015] Further, according to another aspect, the present inventionresides in a processed seafood product produced by any of the methods ofthe present invention defined above.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Fermented fish-meat food, which has taste and flavor specific tofermentation with lactic acid bacteria and has a texture similar to thatof animal meat, is obtained through the steps of using a lactic acidbacteria having salt tolerance and an antibacterial property and growingat low temperature; mixing fish and shellfish as start materials withsalt and the lactic acid bacteria which has been cultivated andproliferated in advance; fermenting the fish and shellfish attemperature not higher than 10° C. with fermentation; and smoking andthen drying the fermented fish and shellfish while controllingtemperature and humidity.

[0017] In the present invention, since seafood is used as startmaterials and it is spoiled faster than animal meat, off-flavor andoff-taste may possibly occur unless the start materials are kept at lowtemperature. It is therefore essential that the product of the presentinvention be produced at low temperature. Accordingly, the lactic acidbacteria used in the present invention is desirably a low-temperaturelactic acid bacteria capable of growing at low temperature. To whichgenus the lactic acid bacteria should belong is not of problem so longas it is a low-temperature lactic acid bacteria. More specifically, alactic acid bacteria belonging to any of Leuconostoc genus,Lactobacillus genus, Lactococcus genus, Pediococcus genus, and so on isusable. Among those genera, Lactobacillus sake is preferable whichprovides a relatively low acid producing power, has salt tolerance andan antibacterial property, and is a low-temperature lactic acidbacteria. Also, the lactic acid bacteria used can be obtained byseparating it from foods containing microorganisms belonging to theabove-mentioned genera.

[0018] For the purpose of preventing generation of off-flavor uponspoilage and oxidation caused by microorganism contamination whileenhancing taste and flavor, the lactic acid bacteria used is preferablyLactobacillus sake having salt tolerance and an antibacterial propertyand being able to grow at low temperature, more preferably Lactobacillussake D-1001 (No. 11708 deposition to International Patent OrganismDepositary).

[0019] The Lactobacillus sake D-1001 (No. 11708 deposition toInternational Patent Organism Depositary) has mycological charactersgiven below.

[0020] (1) Gram negative, nonsporing, and facultative anaerobic rods.

[0021] (2) It generates DL-lactic acid from glucose, and does notgenerate gas.

[0022] (3) It does not grow at 0° C., but grows at 1, 5, 10, 20 and 37°C. Mobility is negative.

[0023] (4) It generates acids from glucose, maltose, mannose, fructose,galactose, sucrose, cellobiose, lactose, dextrin, gluconate, salicin,trehalose, melibiose, and ribose. It does not generate acids fromxylose, sorbitol, sorbose, manitol, melezitose, raffinose, and rhamnose.

[0024] Fish and shellfish used in the present invention as startmaterials for producing fermented seafood may be any kind of fish andshellfish such as hoki, salmon, horse mackerel, tuna, bonito, cod,squid, octopus, prawn and shrimp, and krill.

[0025] Salt, auxiliary materials, and a lactic acid bacteria which hasbeen cultivated and proliferated in advance, were mixed in the fish andshellfish, and a mixed material is held at temperature not higher than10° C. Then, the mixed material is smoked and dried. During a maturingperiod, as fermentation with lactic acid bacteria progresses, the mixedmaterial is slowly dried, whereby fermented fish-meat food is obtainedwhich has taste and flavor specific to the fermentation with lactic acidbacteria and has a texture similar to that of animal meat.

[0026] As mentioned above, the fermented seafood of the presentinvention is produced by mixing a previously cultivated lactic acidbacteria in fish and shellfish together with salt, fermenting the fishand shellfish with lactic acid bacteria, and subjecting the fermentedfish and shellfish to a drying and maturing step. To maintain a goodfermentation state and high quality, the number of general various germsis preferably not more than 10³/g.

[0027] More specifically, the fermented seafood of the present inventionis generally produced as follows. Fish and shellfish as start materialsmay be raw or frozen, but it is preferable to handle the fish andshellfish with due care for preventing microorganism contamination tothe utmost. Edible parts of the fish and shellfish as start materialsare used as they are or in the form of mince. The lactic acid bacteriaused is cultivated so as to amount to the number of about 10⁹/g inadvance. The lactic acid bacteria, salt and auxiliary materials aremixed together. When the fish and shellfish is in the form of mince, amixture is directly mixed in the fish and shellfish. When the fish andshellfish is in the form of fillet, the mixture is added to the fishmeat by injection using a syringe or by soaking. After casing the fishand shellfish, it is put in a shallow container with good gaspermeability and then fermented for one to two weeks at temperature nothigher than 10° C. and humidity of 40% to 95%. Holding the temperatureto be not higher than 10° C. has technical means of preventingreproduction of various germs, adjusting the fermentation, andmaintaining the proper temperature.

[0028] After the above process of fermentation with lactic acidbacteria, the fermented fish and shellfish is smoked under the lowtemperature and dried while controlling temperature and humidity, or, issmoked under high temperature of about 70° C. and sterilized under about80° C. This smoking and drying step is not limited to a particular one,and can be performed in a usual manner. The fermented food obtainedafter the smoking and drying step has taste and flavor specific to thefermentation with lactic acid bacteria, has unique umami taste and bodyspecific to fish and shellfish, and exhibits a texture similar to thatof animal meat. The thus-obtained fermented food is superior inpreservation because of the presence of antibacterial substancesproduced by the lactic acid bacteria, and can be stored at roomtemperature or in a chilled or frozen state depending on the degree ofdrying and water activity of the food.

[0029] The processed seafood product treated with salt of the inventionis a salt-sprinkled or a salt-soaked fish like Shiozake (salted salmon),or flakes of thereof. The fermented salt-treated seafood of the presentinvention is generally produced as follows. Fish and shellfish as startmaterials may be raw or frozen, but it is used after thawing. Fishfilleted into two pieces was soaked in the solution of salt, glucose andlactic acid bacteria at 10° C. for four days. After draining water off,the fish was steam boiled for 15 minutes (till the center of the fishbecame higher than 80° C.). The lactic acid bacteria used is cultivatedso as to amount to the number of about 10⁹/g in advance. Then the fishwas quick-cooled, flaked into small pieces and vacuum-packed.

[0030] The fermented fish or shellfish meat obtains the superiorcharacter, such as antibacterial character derived from lactic acidbacteria, the water holding capacity by lactic acid, softness from theacidic protease and so on. Especially, texture of fish meat treated withsalt tend to become hard, therefore the soften effect of fermentationwith lactic acid bacteria is favorable with salt treated product.

[0031] In the fermented seafood of the present invention, for preventingmicroorganism contamination and enhancing taste and flavor, it isimportant to use Lactobacillus sake D-1001 (No. 11708 deposition toInternational Patent Organism Depositary) which has salt tolerance andan antibacterial property and is a lactic acid bacteria capable ofgrowing at low temperature, and to use fish and shellfish as main startmaterials. Further, by carrying out the step of lactic fermentationusing the selected lactic acid bacteria and the smoking and drying stepunder control of temperature and humidity, the fish and shellfish isslowly dried as the fermentation with lactic acid bacteria progresses,whereby the fermented fish-meat food is obtained which has taste andflavor specific to the fermentation with lactic acid bacteria and has atexture similar to that of animal meat. Thus, fermented seafood having anovel texture that has not been experienced so far can be obtained.

[0032] And the texture of fish meat treated with salt tend to becomehard, though fermentation with lactic acid bacteria makes the processedseafood product softer and juicier.

EXAMPLES

[0033] The present invention will be described below in detail inconnection with Examples. It is to be noted that the present inventionis not restricted by the following Examples.

Example 1

[0034] After adding 100 g of tuna oil (made by Nippon Suisan K.K.), 10 gof salt and 10 g of glucose to 1 kg of minced meat of frozen hoki, whichwas cut into small pieces by a food cutter, and mixing themsufficiently, strains of Lactobacillus sake D-1001 were added to amixture such that the number of strains amounted to 10⁷/g. Then, each100 g of the thus-prepared meat was cased in a cellulose tube. After thecasing, the meat was fermented at 5° C. for seven days, followed bydrying at 15° C. for another seven days with an artificial weathermachine made by Hitachi K.K. As a result, fermented seafood sausage wasobtained.

Example 2 (Comparative)

[0035] After adding 100 g of tuna oil (made by Nippon Suisan K.K.), 10 gof salt and 10 g of glucose to 1 kg of minced meat of hoki, which wascut into small pieces by a food cutter, and mixing them sufficiently,strains of Lactobacillus plantarum JCM1149 were added to a mixture suchthat the number of strains amounted to 10⁷/g. Then, each 100 g of thethus-prepared meat was cased in a cellulose tube. After the casing, themeat was fermented at 5° C. for seven days, followed by drying at 15° C.for another seven days with an artificial weather machine made byHitachi K.K. As a result, fermented seafood sausage was obtained.

[0036] Table 1 shows results of measuring the pH value and the number oflactic acid bacteria in various stages of preparing and producing thefermented seafood in each of Examples 1 and 2. Also, the fermentedseafood obtained in each of Examples 1 and 2 was evaluated with asensory-test panel comprising well-skilled 15 persons based on such ascoring method that the sample of Example 1 was rated from −4 to +4 withrespect to the sample of Example 2 rated 0. TABLE 1 Example 2(Comparative) Example 1 days pH lactobacillus (number/g) pHlactobacillus (number/g) 0 6.3 4.1 × 10⁶ 6.2 4.1 × 10⁶ 7 4.9 1.9 × 10⁸5.6 6.7 × 10⁷ 14 4.6 3.2 × 10⁸ 4.8 1.8 × 10⁸

[0037] As seen from Table 1, in both of Example 1 in which the seafoodwas fermented using strains of Lactobacillus sake D-1001 and Example 2in which the seafood was fermented using strains of Lactobacillusplantarum JCM1149, sufficient growth of the lactic acid bacteria wasconfirmed. Also, the pH value was lowered faster in Example 2 in whichstrains of Lactobacillus plantarum JCM1149 having a higher acidproducing power were used. TABLE 2 Example 2 Evaluation item(Comparative) Example 1 Intensity of acidic flavor 0 −1.5 Intensity ofsourness 0 −2.0 Intensity of salty taste 0 0 Intensity of body 0 1.2Thickness of taste 0 1.2

[0038] As seen from Table 2, the seafood obtained in Example 1 hadweaker acidic flavor and sourness than that obtained in Example 2. Thisresult is presumably attributable to the fact that the strains ofLactobacillus sake D-1001 used in Example 1 have a lower acid producingpower than the strains of Lactobacillus plantarum JCM1149 used inExample 2, as seen from Table 1, and hence provide weaker acidic flavorand sourness. Further, the seafood obtained in Example 1 had thickertaste and deeper body as a whole. According to free opinions of thepanelists regarding odor, stuffy odor was perceived with the seafoodobtained in Example 2, but no stuffy odor was perceived with the seafoodobtained in Example 1. Additionally, regarding a texture, the panelistscommented that a texture more similar to that of animal meat wasperceived with the seafood obtained in Example 1 than that obtained inExample 2.

Example 3

[0039] After adding 100 g of tuna oil (made by Nippon Suisan K.K.), 10 gof salt and 10 g of glucose to 1 kg of minced meat of frozen salmon andtuna, which was cut into small pieces by a food cutter, and mixing themsufficiently, strains of Lactobacillus sake D-1001 were added to amixture such that the number of strains amounted to 10⁷/g. Then, each100 g of the thus-prepared meat was cased in a cellulose tube. After thecasing, the meat was fermented at 5° C. for seven days, followed bydrying at 15° C. for 3 to 15 days with an artificial weather machinemade by Hitachi K.K., whereby fermented seafood sausage was obtained. Asa result, fermented seafood sausage having a different texture dependingon the degree of drying can be obtained.

Example 4

[0040] After thawing each 1 kg of minced meat of frozen salmon and tuna,a pickle solution was prepared by mixing 30 g of vegetable protein (madeby Fuji Protein K.K.), 20 g of dried albumen, 20 g of salt, 5 g offermented seasoning TN (made by Nippon Suisan K.K.), 40 g of trehalose,and 300 g of water. Then, 75 g of strains of Lactobacillus sake D-1001in number amounted to 10⁷/g were added to and mixed in the picklesolution. Subsequently, the thus-prepared solution was injected to thesalmon and the tuna using a syringe. After casing the thus-prepared fishmeat in a cellulose tube, the meat was fermented at 5° C. for sevendays. Then, the meat was subjected to maturing (60° C., 20 minutes),drying (65° C., 20 minutes), smoking (70° C., 20 minutes), and cooking(80° C., 20 minutes) in a smokehouse, followed by drying at 15° C. for 2hours with an artificial weather machine made by Hitachi K.K. As aresult, fermented ham was obtained which had taste and flavor specificto the start materials and also had a juicy feeling when eaten. Further,the fermented ham obtained by using frozen salmon as start materials wasmeasured for POV and COV representing degrees of oil oxidation. From themeasured results shown in Table 3 given below, it was found thatoxidation of the fermented ham obtained by lactic fermentation using thelactic acid bacteria was suppressed in comparison with a ham obtainedwithout adding any lactic acid bacteria. TABLE 3 POV Meq/kg COV Meq/kgProduct fermented with  2.8 15.4 lactobacillus Control (product with12.5 43.4 no lactobacillus added)

Example 5

[0041] After thawing each 1 kg of minced meat of frozen salmon and tuna,a pickle solution was prepared by mixing 30 g of vegetable protein (madeby Fuji Protein K.K.), 20 g of dried albumen, 20 g of salt, 5 g offermentation seasoning TN (made by Nippon Suisan K.K.), 40 g oftrehalose, and 300 g of water. Then, 75 g of strains of Lactobacillussake D-1001 in number amounted to 10⁷/g were added to and mixed in thepickle solution. Subsequently, the salmon and the tuna was tumbled withthe thus-prepared solution. After casing the thus-prepared fish meat ina fibrecasing tube, the meat was fermented at 10° C. for three days.Then, the meat was subjected to maturing (60° C., 20 minutes), drying(65° C., 20 minutes), smoking (70° C., 20 minutes), and cooking (80° C.,20 minutes) in a smokehouse, followed by drying at 15° C. for 1 day withan artificial weather machine made by Hitachi K.K. As a result,fermented ham was obtained which had taste and flavor specific to thestart materials and also had a soft feeling when eaten. Further, thefermented ham obtained was drying at 15° C. for three days with anartificial weather machine made by Hitachi K.K., then the texture of thefermented ham became firmer.

Example 6

[0042] Frozen salmon filleted into two pieces was soaked in the 6% saltsolution inoculated with Lactobacillus sake D-1001 for two nights. Afterdesalted with running water, the salmon was steam boiled for 15 minutes,then the salmon was quick-cooled and flaked into small pieces. As acontrol, the 6% salt solution without Lactobacillus sake D-1001 wasused. A sensory-test was carried out as the same method with Table 2. Asseen from Table 4, the fermented meat flakes are softer and juicier.TABLE 4 Control Example 6 Softness of meat 0 1.5 Juiciness of meat 0 2.0

[0043] As fully described above, according to the present invention,fermented seafood is produced through the steps of acting, upon fish andshellfish, a lactic acid bacteria having salt tolerance and anantibacterial property and being able to grow at low temperature,fermenting the fish and shellfish with the lactic acid bacteria, andsmoking and then drying the fermented fish and shellfish. Thethus-produced fermented seafood is a processed seafood product that hassuppressed sourness, a texture similar to that of animal meat, and agood flavor. And the texture of fish meat treated with salt, like asalt-sprinkled fish or a salt-soaked fish, tend to become hard, thoughfermentation with lactic acid bacteria makes the processed seafoodproduct softer and juicier.

What is claimed is:
 1. A method for producing a processed fish meat ofSalmonidae family which is protected from oxidation, wherein a lacticacid bacteria fermenting at temperature not higher than 10° C. andhaving salt tolerant, antibacterial, and antioxidative properties isused in the step of fermenting fish meat of Salmonidae family withlactic acid bacteria.
 2. A method for producing a processed fish meat ofSalmonidae family according to claim 1, wherein the lactic acid bacteriafermenting at temperature not higher than 10° C. and having salttolerant, antibacterial, and antioxidative properties is a lactic acidbacteria belonging to one genus selected from a group consisting ofLeuconostoc genus, Lactobacillus genus, Lactococcus genus, andPediococcus genus.
 3. A method for producing a processed fish meat ofSalmonidae family according to claim 1, wherein the lactic acid bacteriafermenting at temperature not higher than 10° C. and having salttolerant, antibacterial, and antioxidative properties is a lactic acidbacteria belonging to Lactobacillus sake.
 4. A method for producing aprocessed fish meat of Salmonidae family according to claim 1, whereinthe lactic acid bacteria fermenting at temperature not higher than 10°C. and having salt tolerant, antibacterial, and antioxidative propertiesis Lactobacillus sake D-1001 (No. 11708 deposition to InternationalPatent Organism Depositary).
 5. A method for producing a processed fishmeat of Salmonidae family according to any one of claims 1 to 4,comprising the steps of fermenting fish meat at temperature not higherthan 10° C., followed by smoking and drying the fermented fish meat. 6.A method for producing a processed fish meat of Salmonidae familyaccording to any one of claims 1 to 5 further comprising the process oftreatment fish meat with salt before, simultaneously, or after thefermentation.
 7. A method for producing a processed fish meat ofSalmonidae family according to any one of claims 1 to 6 furthercomprising the cooking process of the fermented fish meat after thefermentation.
 8. A method for producing a processed fish meat ofSalmonidae family according to any one of claims 1 to 7, wherein fishmeat or minced thereof are used as a raw material.
 9. A processed fishmeat of Salmonidae family produced by the method according to any one ofclaims 1 to 8.